Tofu Curry With Cauliflower
This Curry Tofu With Cauliflower recipe is ridiculously flavorful, made with Jamaican flavors, of scallion, thyme, allspice, and a blend of Caribbean curry powders
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Servings: 10 servings
Calories: 116kcal
Ingredients
- 1 pound extra-firm tofu pressed and cut into cubes
- 1 tablespoon Bragg's liquid aminos
- 3 tablespoons curry powder divided
- 2 tablespoons coconut oil or more if needed
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 2 green onion sliced
- 1/2 medium bell pepper diced
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1/4 teaspoon allspice powder
- 3 cups cauliflower florets
- 1 cup coconut milk
- 1 cup water
- 1 vegan bouillon or salt to taste
- 1 whole Scotch Bonnet pepper or 1/4 teaspoon Cayenne pepper
Instructions
- Place tofu cubes in a bowl, toss with Bragg's Liquid Aminos, and 1 tablespoon curry powder.
- Heat oil in a large saucepan over medium-high heat. Add tofu and cook until golden brown and crispy,about 3 minutes, turn with a spatula and cook for another 3 minutes or until crispy.
- Using a slotted spoon, remove the tofu, and set aside.
- You might need to add extra oil, add the remaining 2 tablespoons curry powders and cook until dark brown but not black. Make sure you are stirring constantly!
- Add the onion, garlic, ginger, green onion, bell pepper, thyme, and vegan bouillon. Cook for about 1 minute, stirring constantly.
- Add cauliflower florets and stir to coat.
- Stir in the coconut milk, cover saucepan and bring to a boil, reduce heat to simmer and cook for about 20 minutes or until cauliflower florets are tender.
- Stir in sauteed tofu and serve.
Nutrition
Calories: 116kcal | Carbohydrates: 6g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.01mg | Sodium: 70mg | Potassium: 291mg | Fiber: 2g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 28mg | Calcium: 42mg | Iron: 2mg